Text 32825, 71 rader
Skriven 2015-11-07 08:37:20 av Dave Drum (1:261/38.0)
  Kommentar till text 32782 av Sean Dennis (1:18/200)
Ärende: Steak & Shake
=====================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Odd, your OLR is using CR&LF (both) at EOL. Should be either/or I think.

 SD> I switched to using nano from joe.  nano can import files directly into
 SD> itself and convert from DOS/MAC encoding to Linux (CR).  I haven't had
 SD> a chance to check yet to see if I've fixed that problem of converting
 SD> the entire message to CR/LF.  I'm replying on the BBS using joe, which
 SD> is acting weird itself.

This post is fine. No "expanded" line spacing.

 DD> Still, S&S chilli is pretty good and dependable so long as they follow the
 DD> recipe - which, legend has it, Gus Belt (founder of the brand) won in a
 DD> poker game with Ray DeFrates of Ray's Chilli - back in the late 1940s. Ray
 DD> was, I am told, holding a full house of Jacks over fours and didn't have
 DD> enough money to call the bet - so Belt agreed to accept the recipe to
 DD> cover the raise. And laid down four Queens.  Bv)=

 SD> I can believe something like that happened.  After all, Taco Bell's hot
 SD> sauce is actually Wayne Bell's hot dog sauce dressed up a little.

I thought Glen Bell was the guy who started Taco Sloppo. Is Wayne his kidling
or something?

When I lived in Sunny SoCal Taco Bell was the least of the taco stands. Taco
Tico (not the Kansas version) and Del Taco were *much* better examples of tacos
done right.   Bv)=  Apparently Glen Bell was a master marketer and, like Steve
Jobs pushed a mediocre product to heights it didn't deserve.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Taco Bell Green Sauce
 Categories: Sauces, Poultry, Chilies, Vegetables
      Yield: 16 Servings

      1 lb Fresh tomatillos
      3 lg Jalapenos; seeded
      1 md Onion; chopped
      2 cl Garlic
      6    Sprigs cilantro; stemmed
      2 c  Chicken broth
      1 tb Oil

  Husk tomatillos and cut in half. Stem and halve chilies.

  Boil tomatillos and peppers in chicken broth for 10
  minutes. Strain, reserving broth.

  Combine tomatillos, peppers and remaining ingredients,
  except for the oil, in a blender and mix until almost
  smooth.

  Heat oil in frying pan until very hot. Add the tomatillo
  mixture and cook for 4-5 minutes, stirring constantly
  until dark and thick. Add reserved broth to mixture and
  bring to a boil. Reduce heat and cook until thickened,
  about 10 minutes, stirring occasionally.

  Copycat recipe posted By Karen K Cody - 12 Aug 1998

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Wanna be considered special? Visit a BBS.  Inet is for the rest.

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